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Cassis Glaze

A perfect glaze not only enhances the flavor, but also adds a stunning visual finish. In this recipe for Black Currant Glaze, the Fruit NH Pectin plays an essential role in providing a smooth and glossy texture, ideal for topping cakes, mousses or modern desserts.

This pectin, specifically designed for glazing and gelling applications, ensures a flawless result with a unique flavor intensity. Discover how to elevate your creations with innovative techniques and products.

Cassis Glaze

In this cassis glaze recipe, Fruit NH Pectin plays an essential role in providing a smooth and glossy texture, ideal for topping cakes, mousses or modern desserts.

Ingredients

- 200g -
  Black currant purée
- 15g - Fruit NH Pectin
- 500g -
  Water
- 200g -
  Sugar
- 20g -
  Lemon juice
- 75g -
  Banyuls wine

Prepared by

1. Heat the water to 40 °C. Mix the pectin with the sugar and pour over the water at 40 °C. Boil for 3 minutes.
2. Remove from the heat and add the lemon juice, the cassis puree and the Banyuls, mix well to obtain a homogeneous texture.
3. Refrigerate overnight and use at 35-40 °C.